Buying a super-sized pack of pork chops on special may seem like a great deal but sometimes I end up with lots of leftovers. My husband might pack a few extra chops for lunch the next day but often times, they just sit in my fridge just waiting to be thrown out after a week. Not liking to be wasteful and throwing away food, I learned how to “repurpose” leftovers with the help of the Organized Cook. Here are 3 great recipes for leftover pork.
Cuban Panini Sandwich
This can be eaten for lunch or dinner. It’s super easy to make and very delicious.
- french bread- 1 loaf, sliced into ½ inch slices
- leftover sliced pork tenderloin
- sliced dill sandwich pickles – 1 24oz. jar
- tomatoes, roma or vine-ripened- 1-2
- dijon mustard – 1/2 cup (approximately)
- olive oil – 1/2 cup (approximately)
- Mix together olive oil and Dijon mustard (there’s no need to measure ingredients exactly, just “eyeball” it)
- Spread mustard mixture onto the outside of each slice of bread
- Place bread, mustard side down, onto Panini press or griddle, then top with pork, tomato and pickle; place second slice of bread on top with mustard-side up
- Cook until crunchy brown and both sides
Pork Fried Rice
Another recipe that’s you can whip up quickly with leftover pork.
- frozen stir-fry vegetables – 16 oz. (like Birds Eye broccoli stir-fry blend)
- 1 lb cooked boneless pork chops – diced
- cooked rice- 3 cups
- sesame or vegetable oil – 4 tablespoons
- soy sauce – 2 tablespoons
- Heat oil in wok or large skillet over medium-high heat
- Add vegetables and sauté until tender, approximately 4 minutes
- Add rice and pork chops to sauté while seasoning with soy sauce until rice begins to brown
Cilantro Green Chile Penne
Try this unique but yummy recipe using leftover pork.
- Cooked pork chops sliced or cubed- about 2-3 cups
- Penne pasta – 1 lb
- Queso-fresco cheese – 1 round
- Diced green chiles – 4 7oz. cans
- Cilantro – 1 bunch leaves pulled from stems with one “twist-and-pull”
- Boil pasta in salted water until tender.
- In blender, combine green chiles (not drained), three-quarter of the cheese leaving out about a fourth to crumble on top, and cilantro.
- Blend on medium until it becomes a sauce; do not over-blend; be careful not to puree it.
- Before draining pasta, use a glass measuring cup or coffee cup to scoop out about 1 cup of the cooking water.
- Drain pasta and return to pan.
- Add pasta water back to pasta.
- Pour sauce from blender over pasta.
- Add cooked pork chops to pasta.
- Serve topped with remaining cheese, hand-crumbled.